Apple Slab Pie: A Crowd-Pleasing Twist on a Classic Dessert

When it comes to classic American desserts, apple pie reigns supreme. But what if you're feeding a crowd or want a dessert that's easy to slice, serve, and share? That’s where the Apple Slab Pie comes in—a deliciously practical twist on the beloved classic, baked in a sheet pan for maximum flavor and convenience.
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Perfect for holidays, potlucks, family gatherings, or just a cozy weekend treat, this slab pie has everything you love about traditional apple pie: a buttery, flaky crust, warm spiced apples, and just the right balance of sweet and tart. It’s rustic, impressive, and incredibly satisfying.
What Makes Apple Slab Pie So Special?

    Feeds a crowd: Baked in a large sheet pan, this pie can easily serve 12 or more.

    Easier to slice and serve: No tricky pie slices falling apart—cut into neat squares for grab-and-go dessert.

    Perfect crust-to-filling ratio: A thinner layer of apple filling means each bite gets a good balance of crust and fruit.

    Great for making ahead: This pie holds up beautifully, making it ideal for parties and events.

Ingredients

For the crust (or use store-bought pie dough):

    2 1/2 cups all-purpose flour

    1 tsp salt

    1 tbsp sugar

    1 cup (2 sticks) cold unsalted butter, cubed

    6–8 tbsp ice water

For the filling:

    8 cups apples (about 6–7 medium apples), peeled, cored, and thinly sliced

    3/4 cup granulated sugar

    1/4 cup brown sugar

    2 tbsp all-purpose flour

    1 1/2 tsp ground cinnamon

    1/4 tsp ground nutmeg

    1 tbsp lemon juice

    1 tsp vanilla extract

For the topping:

    1 egg, beaten (for egg wash)

    Coarse sugar (optional, for sprinkling)

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Optional glaze (for drizzling):

    1 cup powdered sugar

    2–3 tbsp milk

    1/2 tsp vanilla extract

Instructions
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1. Prepare the crust:

If making homemade crust, whisk together flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until dough comes together. Divide dough in half, shape into rectangles, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the filling:

In a large bowl, combine sliced apples with both sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until apples are evenly coated.
3. Assemble the slab pie:

Preheat oven to 375°F (190°C). Lightly grease a 10x15-inch jelly roll pan or line with parchment paper.

Roll out one piece of dough to fit the bottom and sides of the pan. Press it into the corners. Spread the apple filling evenly over the crust.
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Roll out the second piece of dough and place it over the apples. Trim and crimp the edges. Cut small slits in the top crust to vent steam. Brush with beaten egg and sprinkle with coarse sugar, if desired.
4. Bake:

Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust is browning too quickly, cover loosely with foil.
5. Cool and glaze:

Let the pie cool for at least 30 minutes. If desired, whisk together glaze ingredients and drizzle over the cooled pie before slicing.
Serving Suggestions

    Serve warm with vanilla ice cream or whipped cream.

    Great for breakfast the next day with a cup of coffee.

    Easily packable for school lunches, bake sales, or picnics.

Tips for Success

    Apple choice matters: Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for the best flavor and texture.

    Don’t skip the lemon juice: It enhances the apple flavor and balances the sweetness.

    Make ahead: This pie is just as delicious the next day and can be refrigerated for up to 3 days.

Final Thoughts

Apple Slab Pie is a game-changer for anyone who loves the taste of homemade apple pie but wants something easier to serve to a crowd. With its flaky crust, cinnamon-spiced apples, and customizable glaze, it’s a guaranteed hit whether you're baking for a holiday dinner or just satisfying a craving. One bite and you’ll see why slab pie might just be your new favorite way to pie.